Carrot Cake with Sour Cream, Prunes and Nuts
by Editorial Staff
A delicious and tender carrot cake with sour cream, prunes, and walnuts will appeal to absolutely everyone. It is unlikely that anyone will guess that there is an ordinary carrot in the air cakes. The most delicate sour cream beckons to eat another piece!
Ingredients
For cakes:
- Carrots – 250 g
- Pitted prunes – 120 g
- Walnuts – 50 g
- Vegetable oil – 150 ml
- Eggs – 3 pcs.
- Honey – 25 g
- Sugar – 150 g
- Wheat flour – 220 g
- Ground cinnamon – 1/2 teaspoon
- Baking powder – 2 teaspoon
For the cream:
- Fat sour cream (from 25%) – 400 g
- Powdered sugar – 80 g
- Vanilla sugar – 8 g
For decoration:
- Prunes – 30 g
- Walnuts – 20 g
To prepare the form:
- Vegetable oil
- Wheat flour
Directions
- Peel, wash, and grate the carrots.
- Beat eggs into a bowl, add liquid honey and sugar. Whisk a little.
- Pour in vegetable oil, stir.
- Drain the prunes, dry, and chop finely. Chop the nuts into large crumbs.
- Add the nuts and prunes to the bowl of the egg mixture and stir.
- Send the grated carrots there and mix.
- Add flour, baking powder, and cinnamon.
- Knead a thick dough. The consistency should be like thick sour cream.
- Turn on the oven and preheat to 180 degrees.
Grease a baking dish (mine is 12×20 cm) with butter and sprinkle with flour. This will help to remove the cake without any problems. - Divide the dough into two equal portions. Place half of the dough into a mold.
- Bake the crust in a hot oven at 180 degrees for 35 minutes, until tender.
Remove the cake from the mold and cool completely.
Do the same with the rest of the test.
- Using a sharp knife, cut each crust lengthwise into two equal pieces.
- Combine sour cream, icing sugar, and vanilla sugar. Whisk until fluffy.
- Grease three cakes with cream and stack them on top of each other.
- The top should be the top of one of the cakes upside down.
- Coat the top and sides of the carrot cake with prunes and nuts with sour cream and smooth with a wide knife.
- Decorate the carrot cake with nuts and prunes. Place the carrot cake with sour cream in the refrigerator and let it brew for 2 hours.
- The carrot cake is ready. Cut open and serve.
Bon Appetit!
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